2 1/4 c. cake flour
1 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cloves
1/2 tsp. cinnamon
3/4 c. butter
1 c. sugar
3/4 c. brown sugar, packed
3 eggs
1 c. buttermilk
1 tsp. vanilla
1/2 lb. raisins

Mix dry ingredients (flour, baking powder, soda and salt). Cream butter with sugars and beat until fluffy. Add eggs and beat well. Add flour alternately with buttermilk. Add raisins and vanilla. Turn 1/3 mixture into prepared 8 or 9 inch cake pan.

Now add cinnamon and cloves to remaining batter. Pour into two prepared 8 or 9 inch pans. Bake layers at 375 degrees for 20 to 25 minutes. Cool on racks. When completely cool, stack with white layer in center.

FROSTING FOR JAPANESE FRUIT CAKE:

2 egg whites
1 1/2 c. sugar
Dash salt
1/2 c. pineapple juice
1 can pineapple, drained
1 sm. pkg. coconut

Combine eggs, sugar, salt and juice in top of double boiler. Beat over rapidly boiling water for about 7 minutes or until peaks. Stir in drained pineapple and coconut. Frost cake and sprinkle with additional coconut.